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Description

A good BLT sandwich is a favorite of mine. I love the crispy, thick bacon piled high on a bed of tomato and lettuce, complemented by the crunchy toast and creamy mayonnaise. However, on this particular day, all I wanted to do was put a fried egg inside. Why? I have no idea, but I am glad that I did. The resulting sandwich was perfection. The still soft yolk combined with the sandwich in a harmony of texture and flavor.

Ingredients

3 slicesBacon

1 TablespoonButter/margarine

1 Egg

2 slicesBread, Toasted As Desired

1 teaspoonMayonnaise

1 leafLettuce

1 Tomato, Thinly Sliced

Salt And Pepper, to taste

Preparation

1. Cook you bacon according to your favorite method or package directions. I like to place mine on a broiling pan and cook in the oven. To do this method, simply place bacon on a rimmed baking tray. Place tray in a cold oven and then allow the oven to come up to 375 F with the bacon inside. By placing the bacon in the oven prior to preheating, this allows the fat to render from the slices while it crisps. Once the oven comes to temperature, the bacon will take approximately 5 minutes to cook. However, you need to keep an eye on it as cook time will depend on the thickness of your bacon slices. You want to stop the cooking once it is browned. Remove pan from the oven and allow bacon to cool for a few minutes before using.
2. While the bacon is cooking, heat the butter/margarine over medium heat in a small skillet. Carefully crack the egg into the pan. Sprinkle with salt and pepper. Cover with a lid and allow egg to cook until hardened to your liking (I like a soft yolk).
3. To assemble the sandwich, spread one side of the bottom piece of toast with mayonnaise. Top with lettuce, tomato slices, bacon and then top with the egg before placing the other piece of toast on top. To see the “sunrise” cut diagonally, making sure the yolk is in the middle. If cooked properly, the yolk will absorb slightly into the top piece of toast and may even run down through the sandwich.